Vegetables

Pickled Tomatoes

  • 2 pounds Green tomatoes
  • 2 cups Water
  • 2 tablespoons Coarse salt
  • 2 tablespoons White vinegar
  • 2 unpeeled garlic cloves, quarte Red
  • 1/2 teaspoon Pickling spice
  • 1 bunch Celery leaves

    • Wash green tomatoes of small, even size. Pack tightly in jar with wide neck. Boil water with coarse salt and vinegar. Slowly pour boiling brine to cover tomatoes in jar. Cool. Add cloves unpeeled garlic cut in quarts, pickling spice, a few fresh celery leaves. Cover lightly and keep out on counter 3 days. When pickled, cover tomatoes with lid and refrigerate.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kenneth Arnold of Barton, KS. 

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